A delicious, silky-smooth pâté made from sautéed chicken liver with heavy cream and butter. The pâté is topped with a layer of tangy jelly that beautifully complements its flavor while also keeping the surface from drying out. Pomegranate juice works wonderfully for the top layer — freshly squeezed is best. I used store-bought juice, which darkened considerably as it set and wasn't as clear as I would have liked, though of course it doesn't affect the taste of the jelly or the pâté at all. Instead of pomegranate juice, you can also use lingonberries or cranberries — just make a simple syrup from them and mix it with gelatin.
Ingredients:
- 500 g chicken liver
- 200 g heavy cream 10%-20%
- 100 g onion
- 100 g carrots
- 100 g butter
- 250 ml pomegranate juice
- 1/2 packet gelatin (5 g)
- 1/2 tsp nutmeg
- salt
- pepper
How to cook chicken liver pâté with pomegranate jelly
Add the onion and carrots and stir to combine. Cook for 15–20 minutes until the chicken liver is fully cooked through and the vegetables are tender.
Transfer everything from the skillet (including the liquid) to a food processor and add the remaining butter.
Blend thoroughly until completely smooth. At this stage the pâté may look quite loose — that's normal; it will firm up significantly in the refrigerator.
Transfer to a deep container, leaving some space at the top, and tap the container on the counter to level the surface. Refrigerate for 30 minutes to chill.
Make the jelly. Combine the gelatin with the pomegranate juice and let it bloom for 10 minutes (or for the time indicated on the package). Then warm over low heat to 30–40°C (86–104°F), stirring until the gelatin is fully dissolved. Let it cool.
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